Fettuccine with Shiitake Mushrooms & Basil

Summer days are upon us and The Cuisineist Kitchens have been busy creating
and testing out some healthy, light summer dishes for all to enjoy.

Fettuccine with Shiitake
Mushrooms & Basil

Summer days are upon us and The Cuisineist Kitchens have been busy creating
and testing out some healthy, light summer dishes for all to enjoy.

Fettuccine with Shiitake
Mushrooms & Basil

4 servings, 1
1/2 cups each


Total
Time: 20 minutes

Ingredients:

2 tablespoons  extra-virgin olive oil
3 cloves garlic, minced
2 ounces  shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons  freshly grated lemon zest
2 tablespoons lemon juice,

1/1/2 teaspoon salt,
Freshly ground pepper, to  taste
8 ounces whole-wheat fettuccine, or spaghetti
1/2 cup  freshly grated Parmesan cheese, (1 ounce)

1/2 cup chopped fresh  basil

Preparation:

1.Bring a  large pot of lightly salted water to a boil for cooking  pasta.

2.Heat oil in large nonstick skillet over low heat. Add  garlic and cook, stirring, until fragrant but don’t let it burn ! it should need  only  about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned,  about 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the  heat.

3.Meanwhile, cook pasta, stirring  occasionally, until just tender about  9 to 11 minutes, . Drain, reserving 1/2  cup cooking liquid.

4.Add the pasta, the reserved  cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss  to coat well. Serve immediately, garnished with remaining  basil.

Bon Appetit !

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